Skillet Fried Potatoes and Onions

4-5 large Yukon Gold or Russet potatoes (peeled and sliced into 1/4 inch rounds)
1 large yellow onion (thinly sliced)
3 tbsp vegetable oil or olive oil
2 tbsp unsalted butter (for flavor and browning)
1 tsp garlic powder
1/2 tsp paprika (optional, for color)
Salt and freshly ground black pepper to taste
Optional: Fresh parsley or chives for garnish

Step 1: Prep the Potatoes

After slicing the potatoes, pat them completely dry with a paper towel. Removing moisture is the secret to getting them crispy rather than steamed.

Step 2: Sauté the Onions

Heat 1 tablespoon of oil in a large heavy skillet (cast iron works best) over medium heat.
Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they are soft and slightly golden (about 5–7 minutes).
Remove the onions from the skillet and set them aside on a plate.

Step 3: Fry the Potatoes

In the same skillet, add the remaining 2 tablespoons of oil and the butter.
Once the butter is melted and bubbling, add the potato slices in an even layer. Don’t overcrowd the pan; work in batches if necessary.
Season with salt, pepper, garlic powder, and paprika.
Cover the skillet with a lid for about 5 minutes. This helps soften the inside of the potatoes.
Remove the lid and turn the heat up slightly to medium-high. Fry for another 10–15 minutes, flipping occasionally with a spatula, until the edges are crispy and deep golden brown.

Step 4: Combine and Finish

Add the cooked onions back into the skillet with the potatoes.
Toss everything together gently for 2 more minutes so the flavors meld.
Taste and add more salt or pepper if needed. Garnish with fresh herbs and serve hot.

The Skillet: A cast-iron skillet retains heat better and creates a superior “crust” on the potatoes.
Don’t Over-stir: Let the potatoes sit against the hot pan for a few minutes before flipping to ensure they get that “Yay” worthy crunch.

Are you planning to pair these with a specific protein, or are they the main star of the show?